Lemon Salmon Soup

Lemon Salmon Soup

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 h
  • Ready In

    5 h 15 m
Fleur de lys
Recipe by  Fleur de lys

“I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread! ”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.

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Reviews (8)

Rate This Recipe
Jeanne
18

Jeanne

Awesome! I had doubts about this recipe, seriously, but it was amazing, very very good. I think it will be great with some corn added though, going to try this next time. Other wise, don't change a thing! Excellent!

Panther Girl
14

Panther Girl

Ok, let me preface this by saying I am not a big salmon fan, but that is why I chose this recipe. I was hoping that it would lessen the strong taste of salmon, which it did. The soup was good, but didn't have a lot of flavor. I think if you added veggies, like celery, carrots, and onions, this would be great! I also think you need more than just a pinch of the thyme, oregano and basil. I will definitely try this again but modify some. Definitely make with crunchy bread! It makes a world of difference. For those of you who aren't big salmon fans, try this, it's worth it!

stephaniegrayson
8

stephaniegrayson

This was a delicious recipe! I dont really like salmon, but know I should be eating it. I will make this recipe again. Changes I made- I didnt have time for a slow cooker, so I boiled the potatoes (and some carrots), cooked fish in olive oil and then creamed them in the blender. Then I added the milk, spices and some corn. My whole family loved it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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